|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored over ready to eat items
in walk in. CDI: Items rearranged. REPEAT -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bowls cold holding at 47-48F inside of reach in 2 door located in the sushi prep station. Also observed eggrolls and cooked noodles cold holding in flip top unit at >>41F(see temp chart). CDI- PIC placed salads in walk in cooler for proper corrective action. Time label was placed on out of temp items in flip top unit. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pre-cooked chicken contain a prep date of 11-10. Today is 11/8. Observed cheese wontons with no date after PIC stated that they were preped yesterday. CDI- Food items were accurately dated as needed. REPEAT -1.5 points. No point escalation due to overall good date marking. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PF 2 out of 4 thermometers were not calibrated. CDI- PIC is to only use calibrated thermometers onsite. -.5 points. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensil stored with handle in direct contact with flour. Keep utensils elevated so that they avoid possible contamination. 0 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed build along the single service articles stored near the make line. Also observed single service articles stored in areas that are prone to contamination. Ensure that single service articles are stored so that contamination is prevented. -.5 points. |